indianvegan
Mar 14th, 2006, 05:26 PM
Tangy Skewered Mushrooms, Babycorn and Coloured Peppers
Serves 4
~Ingredients
15 mushrooms
15 babycorns
2 red peppers
2 yellow peppers
2 green peppers
15 cubes of pineapple (2 cm each)
Marinade
2 tbsp oil
Few sprigs of coriander, mint leaves, roughly chopped
Salt, pepper powder to taste
15 shashlik sticks (or toothpicks of different sizes)
~Method
Chop the peppers into 2 cm cubes.
Remove the stalks from the mushrooms.
Blanch the babycorns and cut into halves.
Arrange the vegetables and fruits in a sequence on a shashlik stick . Repeat for all sticks.
Combine the marinade ingredients together.
Apply to the skewered veggies and keep for 30 minutes.
Grill on a hot plate, tawa or on a grill for a few minutes till the veggies and pineapple are nice golden brown.
Serve with a tangy dip, a chutney like chilli garlic or a saunth ki chutney (made of tamarind).
Manish Jain
Serves 4
~Ingredients
15 mushrooms
15 babycorns
2 red peppers
2 yellow peppers
2 green peppers
15 cubes of pineapple (2 cm each)
Marinade
2 tbsp oil
Few sprigs of coriander, mint leaves, roughly chopped
Salt, pepper powder to taste
15 shashlik sticks (or toothpicks of different sizes)
~Method
Chop the peppers into 2 cm cubes.
Remove the stalks from the mushrooms.
Blanch the babycorns and cut into halves.
Arrange the vegetables and fruits in a sequence on a shashlik stick . Repeat for all sticks.
Combine the marinade ingredients together.
Apply to the skewered veggies and keep for 30 minutes.
Grill on a hot plate, tawa or on a grill for a few minutes till the veggies and pineapple are nice golden brown.
Serve with a tangy dip, a chutney like chilli garlic or a saunth ki chutney (made of tamarind).
Manish Jain